Quick Pickled Red Onions

April 18, 2016


It’s Spring time and to me that means … it’s time to get pickling. I’m a sucker for anything pickled. I just don’t know what it is about me … tart, cool, crisp pickled anything is always a condiment on my plate.

Quick Pickled Red Onions is not a recipe you have to wait for spring’s bounty to be harvested like you would my Homemade Bread & Butter Pickles. But, it is a main staple I always have in my refrigerator. They are so versatile and can be used in many ways:

  • Put them into sandwiches
  • Top tacos with them
  • Add them to potato, macaroni or egg salad
  • Garnish your favorite bean dishes
  • Add them to your salads, or if you’re like me
  • Just pile a few on your plate as a condiment to be eaten with your favorite meal

The possibilities are endless …

I love to store my Quick Pickled Onions in a clear glass container. The lovely pink hue is just so pretty. When we BBQ for guests I like to set the pretty pink hued jar on the table for guests to help themselves. It makes a nice addition to your condiment offerings.

I always use red onions but I’ve heard you can use yellow or white onions as well. You just won’t have that pretty pink hue I have become so fond of.

I have made these with various types of vinegar, mostly because it was what I had on hand and a round trip to the market takes me about 1 1/2 hours to make. Guess that’s what you get when you live deep in the country, huh?! It’s also the reason why I keep a very stocked pantry.

Okay … so let’s get to the recipe?

Quick Pickled Red Onions
  1. 1 Medium Organic Red Onion, thinly sliced in to half moons
  2. 1 cup White Wine Vinegar
  3. 2 tea Sugar
  4. 2 tea Sea Salt
For Pickling Liquid
  1. In a small pot, add vinegar and sugar
  2. Heat just until sugar is dissolved
  3. Remove from heat
  4. Add sea salt, stir in to liquid
  5. Let cool
For the Red Onion
  1. Peel and cut onion in half lengthwise
  2. Thinly slice onion
  3. Pack sliced onion into a clean glass jar with an air tight lid
  4. Pour the cooled pickling juice into the jar until it covers all the onions
  5. Seal the jar and put in the refrigerator for approximately 1 hour.
  6. Keep unused Pickled Onions in refrigerator for approximately 3 weeks.
  1. While I have used various kinds of vinegars, I find that White Wine Vinegar or Apple Cider Vinegar work best with this recipe. To me, Distilled Vinegar is a bit harsh for some.
Herbs and Seasonings
  1. You can also add fresh herbs or seasonings to your pickled onions. Thyme, Bay Leaves, Rosemary, Mustard or Coriander Seed are all good additions.
  2. If you are going to add Herbs add them to the jar with the red onions just before pouring the pickling liquid.
  3. If you are going to add dry seasonings add them to your pickling liquid to combine.
  4. Get creative and make this your own!
Simplify Life With Mrs R http://simplifylifewithmrsr.com/

Do you have a favorite vegetable you like to pickle?

See you in the comments,



By Mrs. R